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Preparation

Place in the middle of each of the 12 pieces of puff pastry, a spoon of tomatoes, sour cream and mayo mixture, bacon and cheese, paint the edges of the puff pastry with the egg white (I add a little water to my egg white to thin it out). Pull up the two short ends to the middle and pinch them together then pinch the sides down to seal it. Paint the outside with egg white.
Bake at 425 until golden brown. About 20 minutes. They will pop open a little during baking when they start to puff. Serve hot out of the oven.